Trendlets
Trendlets: Gut health, GLP-1 and alternative protein
How are the trends of gut health, weight management and alternative protein consumption impacting food and beverage innovation?
Dairy alternatives
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Dairy Alternatives: Innovation and Market Insights 2025
‘We have more ideas than the market can take’: Alt dairy brands talk R&D, consumer trends and embracing innovation
From plant-based to precision fermentation, how are leading brands shaping product innovation in dairy alternatives?
New product releases: From swicy ice cream to pistachio drinks
Our latest round-up features launches from Bel, Lifeway Foods, Rude Health and more . . .
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
Dispatches from Anuga 2025
Alternative protein innovation: What’s next for plant-based dairy, hybrid meat and beyond?
From soft cheese alternatives to hybrid burgers, how are brands innovating to produce the next wave of alt meat and dairy?
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How plant-based drinks can meet coffee baristas’ innovation needs
Good taste and functionality are no longer optional: so how are café professionals’ evolving needs pushing the envelope in plant-based drinks?
Dairy alternatives: Boom or bust for the market?
Alt dairy has seen better days as consumers have pulled back from the category. But in every challenge lies an opportunity, industry insiders say
Sustainable September
Industry first: Cow-free drink and cheese to launch in Israel retail
Made with ImaginDairy’s precision fermentation-derived BLG protein, the range will comprise a cream cheese alternative and a beverage
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Top proteins trends in 2025: From cell cultivated to plant-based
A deep dive into the consumer shifts, ingredient innovations and market opportunities redefining the global protein landscape
US dairy renews push to restrict alt dairy labeling: but does it need to?
US dairy has long sought to ban alt dairy from using words like ‘milk’ on-pack. Is the industry set to get its way?
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
Plant-based food market could triple by 2035
Despite headwinds, meat-free may have a bright future
Beating the odds in NPD: What makes a winning product?
New product launches are exciting, but novelty alone does not guarantee success
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Danone-owned Kate Farms shakes up high-protein space with GLP-1 drinks
The company’s new range promises to elevate nutritional support for consumers on weight management medications
Plant-based milk market slows as dairy makes a comeback
Alt milk is losing steam as the dairy market strengthens
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
Oatly bets on coffee and science to fuel plant-based milk’s comeback
Oatly defends processed food, doubles down on coffee and pushes for the next wave of plant-based milk growth
How AI can get your novel food approved faster
AI helps build your novel foods dossier faster, so you can submit to EFSA sooner
Hybrid milk hits the shelves – but will it fly with consumers?
One of Europe’s largest supermarkets is selling hybrid milk alongside traditional dairy at price parity – but will consumers bite? We learn more from PlanetDairy CEO Jakob Skovgaard
Is the plant-based milk sector in trouble?
Plant-based milk brand Mighty Drinks has entered administration, citing rising costs and fundraising challenges. But does this signal a wider issue for the sector?
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
From beer to milk: Asahi ventures into dairy alternatives with Like Milk
The move signifies the blurring of the lines between alt dairy beverages and the growing alcohol moderation trend in APAC
Califia Farms taps global flavor trends for next-gen barista blends
Debuting at the 2025 London Coffee Festival, the new lines are an example of how plant-based milk brands are reinvigorating the category through flavor innovation
Bacteria can fix plant-based dairy’s poor taste and nutritional value
There is a natural solution to masking dairy alternatives’ off-taste properties and solving the products’ nutritional shortcomings
Big Interview
EFSA’s future: Executive director Bernhard Url reveals the vision
How will the European Food Safety Authority evolve to combat the world’s food and drink safety challenges?
FSSAI proposes stricter rules for dairy analogues to protect consumer transparency
The Food Safety and Standards Authority of India (FSSAI) is proposing regulatory amendments to tighten labelling, usage, and licensing rules for dairy analogues amid growing concerns over consumer confusion and misuse.
Flavoured alt milks drive sector growth
Plant-based milks get a flavourful makeover as rising consumer interest in dairy alternatives fuels innovation
Nestlé sees opportunities in climate change
Nestlé is bracing for the impact of global warming - but is also eyeing opportunities for its global brands
Hybrid cheese sales grow as plant-based ‘fails to satisfy’
Plant-based cheese is falling short on taste and texture, leading to a surge in interest for hybrid options. And now scientists are even making it ‘healthier’
Verley launches range of animal-free whey protein powders
French biotech company Verley is set to launch a portfolio of functionalized precision fermentation dairy protein powders in a ‘world first’.
Natural Products Expo West
Plant-based milk’s makeover: Fixing sales and perception
Plant-based milk brands look to premium offerings, category expansion and consumer education to boost sales and rebuild trust
Future Food-Tech San Francisco
Are four casein proteins better than one? Better Dairy mimics ripened cheese
The company is targeting animal-free cheese and enhancing infant nutrition
Future Food Tech San Francisco
‘Revolutionary sustainable fats’ from carbon promise to cut emissions but not flavor or function
Celebrity Chef Julia Child famously said, ‘with enough butter, anything is good,’ and while the ingredient can add much needed flavor, mouthfeel and satiety to dishes, producing it, and other fats and oils, can take a hefty toll on the environment –...
Retailers ‘failing’ at driving change in emissions from meat, dairy
A new report has found ‘a disconnect’ between US and European food retailers’ net-zero aspirations and their actions
RFK, Jr. seeking to eliminate self-affirmed GRAS
Health and Human Services Secretary Robert F. Kennedy, Jr. is directing the acting FDA commissioner to explore the elimination of the self-affirmed GRAS pathway for ingredients.
Vivici sees ‘tremendous potential’ in lactoferrin as it eyes global market expansion
The Fonterra-backed ingredients firm is set to expand its dairy-identical protein offer after securing fresh Series A funding